Caramel Chocolate Cake Recipe
Caramel Chocolate Cake Recipe photo by Taste of Home

Caramel Chocolate Cake Recipe

Publisher Photo
The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. "This dessert is a hit whenever I serve it," notes Esther Wise of Longmont, Colorado.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 15 servings

Ingredients

  • 3 ounces unsweetened chocolate
  • 1 cup water
  • 1 teaspoon red food coloring, optional
  • 1/2 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • CARAMEL FROSTING:
  • 2 cups packed brown sugar
  • 2/3 cup milk
  • 1/4 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 15 pecan halves

Nutritional Facts

1 serving (1 piece) equals 487 calories, 16 g fat (7 g saturated fat), 66 mg cholesterol, 314 mg sodium, 81 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans. Yield: 15 servings.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Caramel Chocolate Cake in Country Woman January/February 2003, p40

Nutritional Facts

1 serving (1 piece) equals 487 calories, 16 g fat (7 g saturated fat), 66 mg cholesterol, 314 mg sodium, 81 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Caramel Chocolate Cake

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Reviewed Feb. 25, 2013

I love this cake and the frosting is to die for. My husband and I were going to a friends house so I decided to make this cake. We got a snow storm and were unable to go. Well we were not happy that we couldn't go, but very happy that we had this cake to help with our disappointment:) The only thing I did was toast the pecans to just bring out the oils in them. Make this cake. You will love it!

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